Pumpkin Praline Chiffon Pie
Pumpkin Praline Chiffon Pie is an impressive dessert you can prepare in about 2 hours 28 minutes. Made with . butter or margarine, c. packed light brown sugar, c. chopped pecans, c. canned eggnog and c. granulated sugar, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Bake pie shell at 450Β° for 15 minutes.
While shell bakes, cream butter and brown sugar; stir in pecans.
Spread in bottom of partly baked pie shell.
Bake 5 minutes longer until shell is golden and nut mixture is bubbly.
Cool on wire rack.
Combine 1/2 cup sugar, gelatin, cinnamon, ginger and nutmeg in a medium size saucepan; beat in egg yolks and eggnog.
Heat slowly, stirring constantly, just until gelatin is completely dissolved.
Stir in pumpkin; pour into a large bowl.
Chill, stirring often, just until mixture mounds when spooned.
Beat egg whites with cream of tartar until foamy white in a medium-size bowl.
Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold meringue and 1 cup of whipped cream into mixture.
Blend in bourbon.
Spoon into crust.
Chill several hours until firm.
Just before serving, garnish with remaining cream and extra pecans.
πΉ Pumpkin Chiffon Pie
πΉ Pumpkin Chiffon Pie
πΉ Pumpkin Chiffon Pie
π· Perfect Pairings
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